Chicken Tortilla Soup

soup

I finally have  a crockpot, and the idea of chicken tortilla soup really appealed to me, so I read through a bunch of recipes, and after compiling my own list of ingredients, settled on this:

Add to crockpot:

  • 4 skinless chicken thighs
  • one yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, minced
  • 1 poblano pepper, finely chopped
  • 15 ox can black beans
  • 14 oz can diced tomatoes (with chillies if possible)
  • 2 1/2 cups chicken stock
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground pepper

Cook on high for 3 1/2 hours. Remove chicken thighs, and pull meat from the bone. Return chicken to crockpot, mix, and serve. Add crumbled tortilla chips, shredded cheddar cheese, and cilantro (as pictured) or avocado, sour cream, lime, etc.

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Spicy Carrot Turnip Ginger Soup

This week’s CSA was full of yummy root vegetables again, and I decided to see how turnips would work out in a carrot ginger soup. Here’s what I did:

1. Warm a large pot over medium heat, and melt about a tablespoon of coconut oil. Add minced ginger, minced garlic, and diced onions.

2. Add chopped carrots and turnips.

pot full of vegetables

3. Let it cook for a bit on medium heat, till the edges of everything soften a little. Add celery and cook for 5 minutes or so more.

4. Add 3 cups of chicken stock and bring to a boil.

6. Mince and add 1/3 of a jalapeño (because this one was so hot!!), salt, and pepper.

7. Simmer for about 2 hours.

8. Mash.

I just sampled it, and think it’s tastier than any other carrot-based soup I’ve made to date. I think I might be pro-turnip for soups.

soup

Ingredients: 5 carrots, 4 stalks celery, 4 turnips, coconut oil, ginger, 5 cloves garlic, jalapeño, 1 yellow onion, chicken stock, salt pepper

turnips carrots

Broccoli and Cauliflower Soup

I’ve been on a pretty big soup kick these last few weeks, and I realized that it might be worth expanding my soup repertoire beyond lentil or carrot and ginger. So I got some broccoli and threw some other things in the pot. Not bad for a first try! I might just add some more salt next time. Here’s what I did:

  1. Heat a tablespoon-ish of olive boil in a big pot over medium heat, and add chopped onions and garlic. Once the onions and garlic start to have that wonderful smell they get when they’re starting to cook, add the celery and some salt and pepper.
  2. Once the celery starts to soften, cube the potatoes and add them to the pot.
  3. Once the potatoes start to soften around the edges, chop up and add a head of broccoli and cauliflower each. I just chopped everything up — crowns, stems, and all (not the cauliflower leaves, though!) and tossed ’em in.
  4. Cook for a few minutes, till the broccoli starts to get a little more green the way it does.
  5. Add 4 cups or so of chicken stock — enough to almost cover the contents of the pot, and add a bay leaf or two.
  6. Bring to a boil, stir frequently, and let simmer for 2 hours, or until contents of the pot have cooked down.
  7. You can boil, food process, emulsify, or mash this soup to serve. I’m cuisinart-less these days, so have taken to mashing and serving up thick, hearty soups. I rather like them this way.
  8. Add salt to taste.

Ingredients: broccoli, cauliflower (one of each), 2 medium-large potatoes, 3-4 stalks celery, 3 cloves garlic, olive oil, chicken stock, bay leaves, salt, pepper

I served this soup for lunch today, which I garnished with jalapeño and a dollop of goat cheese and shared with a friend. (Yesterday I tried it with some Greek yogurt and cheddar…you might also try a little bacon and avocado. Yum!)

soup

Hot City, Cool Gazpacho

I made gazpacho for the first time today. I wasn’t totally sure what I was doing, but I chopped up and threw the following items in a blender and hoped for the best:

4 cloves of garlic (peeled)
8 tomatoes-on-the-vine (cored)
3 carrots
1 green pepper
1 jalapeno (minus the seeds)
1 red onion
handful of cilantro
splash of fresh lime juice
splash of white vinegar
chicken broth (to desired texture)
gazpacho
I put a wee bit of sugar in it and yogurt on top to cut the bite (this was necessary — the jalapeno was tiny but hot), then added some salad and millet toasts with melted cheddar cheese. Not bad for a first attempt.